Icelandic Harðfiskur (Dried Cod)

Name: Isländischer Harðfiskur (Getrockneter Kabeljau)
Total time: P2W
Ingredients: 1000 g Kabeljau- oder Schellfischfilets (frisch, ohne Gräten, mit Haut)

OtherFishDehydratingEasy2-4 weeksNo core temperatureNone – Air drying at 5-15 °CNo wood

Harðfiskur is an Icelandic snack made from air-dried fish that has been produced for over a thousand years. Traditionally, cod, haddock, or whiting is dried without salt until it is board-stiff. It is typically eaten with butter and is an important part of Icelandic cuisine.

Ingredients(for 1 kg)

Cod or haddock fillets (fresh, boneless, skin-on)1000 g

Instructions

Preparation

20-30 minutes

Rinse the fish fillets thoroughly with cold water and remove all remaining bones with a fish bone tweezers. Do not salt the fillets. Pat dry with paper towels.

Hanging

15 minutes

Hang the fillets with kitchen twine in a windy, cool location or lay them on wire racks so that air can circulate from all sides. The pieces should not touch each other. Protect the drying location from insects and direct sunlight.

Drying

2-4 weeks

Check the fish daily. During wet weather or precipitation, store in a dry, ventilated room. Turn the fillets regularly. The Harðfiskur is ready when it is completely dried through, stiff as a board, and breaks when bent.

Pro Tip

The key to good Harðfiskur is sufficient air circulation on both sides of the fillet. In areas with higher humidity or warmer temperatures, a food dehydrator at 40-50 °C can be used. The final product should snap when broken – like a cracker. Serve with butter or cod liver oil.

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